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American, Southern
 Split Pea and Ham Soup

Photo by: Joseph De Leo
Comments: 2
 

Recipe

We’ve added lots of fresh vegetables to dress up our split pea soup. Adding a bit of sherry just before serving makes the taste special and lighter.

Yield: 6 portions

Ingredients

  • 1 pound dried green split peas
  • 5 cups Chicken Stock or canned broth
  • 5 cups water
  • 1 meaty ham bone, or 2 smoked ham hocks
  • 2 ribs celery, leaves included, diced
  • 3 tablespoons chopped fresh Italian (flat-leaf) parsley
  • ½ teaspoon crumbled dried tarragon leaves
  • 4 tablespoons (½ stick) unsalted butter
  • 1 cup diced peeled carrots
  • 1 cup diced onion
  • 1 leek (white part only), rinsed and sliced
  • 1 cup slivered fresh spinach leaves
  • 2 tablespoons dry sherry
  • ½ teaspoon freshly ground black pepper

Directions

1. Rinse the split peas in a strainer, and then combine them with the stock and water in a large soup pot. Bring to a boil.

2. Add the ham bone, celery, 1 tablespoon of the parsley and the tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally, for 45 minutes.

3. Melt the butter in a saucepan over medium-low heat. Add the carrots, onion, and leek. Cook until the vegetables are wilted, 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, 30 minutes.

4. Remove the soup from the heat. Remove the ham bone, and shred the meat from the bone, removing any excess fat. Return the meat to the soup.

5. Add the sherry, pepper, and remaining 2 tablespoon parsley. Heat through, and serve immediately.


© 1989 Julee Rosso and Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on using 2 smoked ham hocks.

 

Nutritional Information

Nutrients per serving (% daily value)

531kcal (27%)
96mg (10%)
11mg (19%)
297mcg RAE (10%)
1363mg
112mg
35g
12g
21g
61g
58mg (19%)
1121mg (47%)
7g (37%)
16g (25%)
6mg (32%)
 

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  • fourfrmtp_at_aol-com

    01.17.15 Flag comment

    My favorite Pea soup recipe. The only thing change is at the end I puree it all.
    Fantastic

  • emilia martinez

    11.29.13 Flag comment

    I've been making this recipe since I first got a copy of the Silver Palate cookbook about 15 years ago. I always make it useing the ham bone from Thanksgiving but anytime someone has a hambone to spare, I make soup again then. I make a 4xs recipe as it freezes very well. It is super easy and one of my all time favorite soups to make.

 

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